Reviewed: Jul. 7, 2008

Delicious....used only 4 oz of reduced fat cream cheese, 2 tblspn of butter and halved all of the spices. I actually used this recipe in the Hot Spinach and Artichoke Dip on this site because it called for garlic and herb cheese spread and I didnt have it. This was perfect.

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SLJ6

	Cooking Level: Expert Home Town: Florham Park, New Jersey, USA Living In: Roxbury Township, New Jersey, USA
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Reviewed: Jun. 4, 2008

Too much butter IMO. That was all I could taste.

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Mags


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Reviewed: Feb. 18, 2008

It was alright, but not something I would make again. The texture seemed to gritty to me from all of the spices and the flavor was only mediocre. I did follow the instruction exactly the first time, and then thought if I tinkered with it maybe something could come of it. In the end it's the texture from the amounts of dry seasoning that I don't like. Personally I've since found others that work better.

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chettler

	Cooking Level: Intermediate Home Town: Hamlin, New York, USA Living In: Plainfield, Illinois, USA
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Reviewed: Oct. 31, 2007

I used this as a substitute for Boursin. It wasn't exactly the same but still quite good. I piped it over cucumber slices and topped it with finely diced red bell pepper.

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Yana

	Home Town: Kiev, Kiev (Special City), Ukraine Living In: Chicago, Illinois, USA
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Reviewed: Jul. 15, 2007

I made this dip for a poker party and served it with crackers. I found it to be attractive and tasty, yet many people did not seem to go for it. My husband didn't care for it at all. Still, I thought it was alright.

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Janine Pace

	Cooking Level: Intermediate Home Town: Chesnee, South Carolina, USA Living In: Hendersonville, North Carolina, USA
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Reviewed: Apr. 21, 2007

You need to try this, it is fantastic. I used low fat cottage cheese once and that worked out very well for a low fat spread.

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Navy PO

	Cooking Level: Professional Home Town: Grand Rapids, Michigan, USA
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Reviewed: Dec. 27, 2006

Super fantastic. Took this to 2 big Christmas parties and it was an absolute hit. No one could stop eating it. A definate A++++++++++++

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KC224


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Reviewed: Aug. 9, 2006

Very tasty. Spread over butter flavored crackers.

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BABIDOLL02

	Cooking Level: Expert Home Town: El Paso, Texas, USA
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Reviewed: Jun. 1, 2006

This was fantastic with sourdough bread. Im sure its great with any bread. Tastes like the butter spread you get at Spaghetti Warehouse. Wonderful!

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COLEY2


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Reviewed: Dec. 19, 2005

My husband loved it, I wasnt too thrilled with it though, but that is because i am not a fan of cheese balls

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Jessica

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: West Lafayette, Indiana, USA
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Reviewed: Sep. 14, 2005

I followed the recipe to a tee, but the flavours just didn't go together. The thyme was overpowering. If I make this again, I will experiment with seasonings that blend well.

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Kathy

	Cooking Level: Expert Living In: Smiths Falls, Ontario, Canada
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Reviewed: Sep. 7, 2005

This recipe is easy and tastes awesome! i didn't have any dill on hand (and I didn't feel like going back to the store for it). I used garlic salt instead of garlic powder. This spread was great over sliced french bread.

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BROWNSKYNLADY

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Columbus, Ohio, USA
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Reviewed: Jul. 16, 2005

This is extremely rich, but very good! A nice treat for parties or other special occasions.

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SundayGirl

	Cooking Level: Expert Home Town: Silver Spring, Maryland, USA Living In: Atlanta, Georgia, USA
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Reviewed: May 17, 2005

very good. does not taste like alouette or anything, but very good! I would recommend using a little less butter and a little more cream cheese. equal parts of both makes it quite buttery.

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amberb


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Reviewed: May 11, 2005

Awesome recipe. Tastes better than rondele garlic and herb. Did not change a thing. I will bring it to the next get together. Thanks for the recipe.

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CHEFGRAN


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Reviewed: Apr. 11, 2005

So easy to make...and tastes great. I do tinker with the amounts to suit our own tastes....thanks for the post.

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TchrJrHi

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Florissant, Missouri, USA
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Reviewed: Apr. 8, 2005

Super easy and tasty!

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Jan. 12, 2005

This is absolutely delicious melted on top of a grilled steak. I also use it in hot sandwiches. Sometimes we just eat it spread on Ritz crackers for a quick snack. Very yummy and easy to make.

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HEYNOW1

	Cooking Level: Expert Home Town: Lawton, Oklahoma, USA Living In: Houston, Texas, USA
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